Ingredients
- 4 bone in pork chops
- Sweet potato (400gm)
- 100 gm unsalted butter
- Gochujang paste
- 250 gn caster sugar
- 1tbsp rice wine vinegar
- Cayenne pepper
Method
- Pre heat oven to 200 deg C. Chop sweet potato into roughly 5cm chunks and scatter in baking dish with butter. Bake for 50 minutes. When cooked blend with 100ml of warm water until smooth. Season and set aside.
- For gochujang caramel, put sugar in saucepan and heat over medium high setting. Stir frequently for about 8 minutes until caramel forms. Take off heat and slowly add 150 ml water and vinegar. Season with cayenne pepper.
- Marinate pork with gochujang paste. BBQ, turning occasionally until cooked through - about 10 minutes. Rest.
- Slice pork chop and place onto plate. Drizzle with gochujang caramel. Place sweet potato purée on side.
Product used in recipe
- Obento - Rice Wine Vinegar